Sensory Discrimination of Dry Red Wines from Greece

• Autores: Elisabeth Koussissi, Eduarda Cristovam, Alistair Paterson
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 13, Nº 2, 2002, págs. 165-179
• Idioma: inglés
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• Resumen

  • Dry red wines (24), from different regions of Greece and UK retailers, were profiled by 17 assessors using a sensory vocabulary of 60 attributes. Wines were blends and single varietal products of indigenous--principally Aghiorghitiko, Xinomavro and Liatiko--and also international varieties--mainly Cabernet Sauvignon, Syrah and Merlot. Vocabulary reduction from usage yielded 41 attributes; finally 31 from averaging of attributes in different classes--aroma, taste, mouthfeel and aftertaste. Cretan wines, primarily from Liatiko, were differentiated on appearance, including L*a*b* reflectance colorimeter measurements, and flavour attributes. Peloponnese Aghiorghitiko and Cabernet Sauvignon wines were clustered, linked to fruity characters.